Grilled corn with a rich and spicy Korean chili sauce.
Why It Works
- Shucking the corn before grilling imparts smoky, charred flavor to the kernels, which you don't get from grilling corn in the husk.
- Grilling your corn naked also helps it cook faster.
Read more: The Food Lab: Three Ways to Grill Corn
- Yield:Serves 8
- Active time: 30 minutes
- Total time:30 minutes
- 2 tablespoons (30g) white miso paste
- 2 tablespoons (30g) gochujang (see note)
- 2 tablespoons (30ml) mayonnaise
- 1 tablespoon (15ml) juice from 1 lemon
- 1/4 cup (7g) roughly chopped fresh cilantro leaves, divided
- 1/4 cup finely sliced scallions, divided
- 8 ears corn, shucked
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.
While grill preheats, combine miso, gochujang, mayonnaise, lemon juice, half of cilantro, and half of scallions. Whisk until homogeneous. Set aside.
Place corn directly over hot side of fire. If using a coal grill, keep uncovered. If using gas, cover grill when not turning corn. Cook corn, turning every minute or so, until it is well charred on all sides, about 10 minutes total.
Transfer corn to a large bowl. Coat with sauce using a spoon or brush. Transfer to a serving platter. Sprinkle with remaining cilantro and scallions. Serve immediately.